First question: I need to color some Buttercream Icing a Champaigne color. Does anyone know how to achieve this color?

Question #2: I used to be able to dip Strawberries in chocolate without any problem whatsoever. The last few times I've tried the chocolate ends up cracking, sometimes getting mushy and falling off the strawberries. It ends up terrible looking. Can someone give me pointers on how to avoid this? I have a grooms cake due Feb. 19th and need to get something figured out before then. Thanks!!

1. I would try a little ivory and adjust as necessary. I've never made a champagne color so maybe someone else will have some insight.

2. Make sure your berries are super dry before you dip them. Water and chocolate don't mix. Also wait until the last minute to do the dipping because the dipped strawberries will go bad fast. I use Sarah Bernhardt Chocolate Glaze for dipping my berries.

Add in a tbsp. of corn syrup to 4 oz chocolate for shiny, yet hard drying chocolate that will stick. Add in tbsp. butter if you want the chocolate a little softer (more like ganache). Melt in a double boiler and don't over cook, also watch your steam otherwise your chocolate will seize. Use a chocolate with a minimum of 60% butter fat, or a semi sweet higher quality chocolate.